Abstract: This study aimed to explore the quality differences among different grades of dried shiitake mushrooms (Lentinula edodes), so as to make up for the disconnection between traditional grading and intrinsic quality, and provide a reference for the screening of raw materials for precise and intensive processing of shiitake mushrooms. A total of 43 dried samples of different grades (3A, 2A, A, B, C, D) from major shiitake mushroom producing areas in Hubei Province were taken as the research objects. The contents of moisture, protein, amino acids, fat, polysaccharides, dietary fiber, and zinc in them were detected, compared and subjected to correlation analysis. Additionally, cluster analysis, principal component analysis, entropy method, and rank-sum ratio method were used to conduct a comprehensive score for the 6 grades of shiitake mushrooms. The results showed that there were significant or extremely significant correlations among 5 factors, namely moisture, protein, polysaccharides, dietary fiber and zinc. Although the contents of quality indicators of different grades varied, they all had the characteristics of high protein (> 20% NRV), low fat (< 3 g/100 g), and being rich in dietary fiber (> 6 g/100 g) and zinc (> 30% NRV), with complete types of essential amino acids. Grade 3A mushrooms also had an advantage in polysaccharide content, with an average value > 10%. The results of statistical analysis and evaluation showed that Grade B and Grade D mushrooms had better comprehensive quality, especially Grade B. Therefore, Grade B and Grade D mushrooms can be used as the preferred raw materials for intensive processing of dried shiitake mushrooms, while Grade 3A mushrooms can be used as special raw material for the directional development of deep-processed products of shiitake mushroom polysaccharides.